Saronsberg Viognier 2014

Name: Saronsberg Viognier 2014
Brand: Saronsberg
SKU: 37724

The wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 16 months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours,showcasing the subtleties and finesse that Viognier is capable of.

To buy our wines in South Africa, please click here

variety : Viognier [ 100% Viognier ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Tulbagh

analysis : alc : 13.36 % vol rs : 5.8 g/l pH : 3.30 ta : 6.8 g/l

type : White style : Off Dry body : Medium taste : Fruity wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2015 Vintage
2015 SAWI - South African Wine Indes Top Category Award
2015 Grand Gold Recipient

2012 Vintage
2014 Michelangelo International Wine and Spirit Awards - Gold
2014 Top 100 SA Wines
2013 SAWi - Grand Gold
2013 Michelangelo International Wine Awards - Gold

2011 Vintage
2013 Taj Classic Wine Awards - Trophy

2010 Vintage
2012 Concours Mondial de Bruxelles - Gold
2011 Michelangelo Wines Awards - Gold
2012 Classic Wine Trophy - Trophy
2012 Top 100 SA Wines
2012 International Wine Challenge - Gold

2009 Vintagee
2011 Concours Mondial de Bruxelles - Gold

in the vineyard : Cultivar: Viognier
Clones: VI 1, VI 642
Age: 10 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils

about the harvest: The grapes were hand-picked in the early morning; force cooled to 4°C and pressed whole bunch.

Harvest: 2nd and 3rd week of February 2013
Yield: 5.9 ton/ha
Balling: 23.5° B
pH: 3.15
Total acid: 7.3g/l

in the cellar : The grapes were hand-picked in the early morning, force-cooled to 4 °C and pressed whole-bunch. Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 35% portion underwent wild fermentation and the balance were inoculated with Vin 13 and D254 yeast in one third each of first-, second- and third-fill 300 litre and 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 30 days, the temperature of fermentation ranging between 13 and 18 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 16 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.

email the winery

email this page

find our wines in :